1 lb. lean ground beef
1 sm. onion, finely chopped
1 (15 oz.) can tomato sauce
1 (12 oz.) can tomato paste
1 (4 oz.) can mushroom pieces, drained
1 1/2 c. water
1 tsp. sugar
1 1/2 tsp. salt
1 tsp. pepper
1 tsp. oregano
1 tsp. thyme
1/2 tsp. basil
1 clove garlic, crushed
1 bay leaf
2 lbs. spaghetti
1 1/3 c. Parmesan cheese

Combine meat and onion in Dutch oven; cook until meat is browned and onion is tender. Skim off excess fat. Add remaining ingredients except spaghetti and Parmesan cheese. Cover and simmer 1 1/2 hours; partially remove cover and simmer 1 hour or until sauce is thick; stir occasionally.

Cook spaghetti in large kettle of boiling salted water; drain. Stir in 2 tablespoons butter and cheese. Remove bay leaf from sauce; spoon sauce over spaghetti. Sprinkle with cheese.